Does anyone have a FOOLPROOF and extremely high quality chocolate brownie recipe??? Seriously, a good one, not the utter SHASH I've just made

I've had to recook the cunts for an extra 45 minutes - after they'd cooled - it's a 25 minute recipe and I had them in for 40 minutes the first time - and all that blether about how you must be careful not to overcook them

And all the internet bother about how they're the best brownies in the world

I've even got gold and silver leaf to put on them for afters (trying out a Christmas prezzie for my sis) and I made it with uber chocolate - Montezumas - and bloody organic butter and flour

BECAUSE I WANT TO MAKE THE WORLDS BEST CHOCOLATE BROWNIES THIS FUCKING YEAR.

Nope, sorry - both the Green and Blacks and the Nigella one have TOO much chocolate/butter/eggs - they are in the same proportion to the Jamies' one (although weirdly Nigellas has twice as much volume as Jamies and the same size tin and mine is already spilling over the tin)

Now, I love you both (honest ) but theres no way those recipes aren't as wet, drippy and take 2 weeks to cook as the fucking Jamie ones.

I have the Humming bird bakery book, made 2 cakes from it, they were awful and then realised there was a ton of corrections on the internet for all the errors - pissed me off so much I chucked the book.

Pre-heat the oven to 180°C/350 F/gas mark 4. Line the baking tin with greaseproof paper or baking parchment. Melt the butter and chocolate together in a heat-proof bowl suspended over a saucepan of barely simmering water. Beat the eggs, sugar and vanilla extract together in a bowl until the mixture is thick and creamy and coats the back of a spoon. Once the butter and the chocolate have melted, remove from the heat and beat in the egg mixture. Sift the flour and salt together, then add them to the mixture and continue to beat until smooth. Stir in the dried cherries.

Pour into the roasting tin, ensuring the mixture is evenly distributed in the tin. Bake in the oven for 20-25 minutes, or until the whole of the top has formed a light brown crust that has started to crack. This giant brownie should not wobble, but should remain gooey on the inside. Leave to cool for 20 minutes in the pan. The greaseproof paper or baking parchment should peel off easily.

The cherries are optional - they weren't in the original recipe, but they taste really good. Try adding nuts or other dried fruits- or make plain chocolate brownies without any extras at all.

Do the Nigella ones and over cook! Seriously, I have done them a million times and they usually seem soggy when they come out but once they've been left in the tin for a while they end up with a lovely moist middle. Seriously, got a husband out of these, don't knock 'em.